Prep Time

10 MINUTES

Cook Time

15 MINUTES

Pellets

HICKORY

2 canned chipotle peppers in adobo sauce

1 Tablespoon Olive oil

1 Teaspoon onion powder

1 Teaspoon garlic powder

1 Cup tomato ketchup

1 Tablespoon Sugar

1 Tablespoon ground cumin

1 Tablespoon chile powder

Juice of 1 lime

5 Yukon Gold potatoes, cut into thick strips

2 Tablespoon unsalted butter, melted

1 Tablespoon Traeger Beef Rub

1/4 Cup finely chopped fresh flat-leaf parsley

1.  Make the chipotle ketchup: Chop the chipotle peppers, then add to a medium bowl with the olive oil, onion powder, garlic powder, ketchup, sugar, cumin, chile powder, and lime juice and mix well to combine. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, preferably overnight, to allow the flavors to meld.

2.  Make the fries: When ready to cook, set the Traeger temperature to 450°F and preheat with the lid closed for 15 minutes.

3.  Make the fries: Add the potatoes to a large bowl. Drizzle with the melted butter and sprinkle with the Traeger Beef Rub. Toss to coat well. Spread the fries in a single layer on a baking sheet.

4.  Place the baking sheet on the grill grates. Close the lid and bake until the fries are crispy, 10-15 minutes.

5.  Remove the fries from the grill, return to the bowl, and toss with the parsley.

6.  Serve the fries with the chipotle ketchup for dipping.

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